Mexican Corn Salad
Description
All the veggies in this salad - fresh corn, peppers, zucchini and onions - are chopped or diced, so the consistency is very much like salsa. Everything is sauteed in butter and then chilled, until ready to spoon onto a salad or into a warm tortilla with a dollop of sour cream.
Ingredients
•
3 tablespoons butter
•
2 cups whole corn kernels, cooked
•
1 red bell pepper, diced
•
1 cup chopped zucchini
•
2 green onions, chopped
•
1 jalapeno pepper, seeded and minced
•
1/2 cup salsa
•
2 tablespoons chopped fresh cilantro
Directions
1
In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2
Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.